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  • Strawberries in Containers

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    Growing strawberries in containers is the best way to enjoy this pretty, easy-to-grow berry. Learn how to do it the best way and get the biggest yield.

    When most people think of container gardening, flowers are often the first things that come to mind. Container gardening is becoming increasingly popular as an easy and inexpensive way to brighten up your space. In addition to flowers, this year try something different: strawberries in containers.

    Strawberries are one of the easiest plants to grow in containers. With strawberries, you get a plant with pretty foliage and flowers. Of course, you also get the added benefit of yummy fruit to snack on too!

    Different Types of Strawberries

    There are three main categories of strawberries: June-bearing, Everbearing, and Day-neutral. Each type is better suited for a specific container.

    Something to keep in mind is that when shopping for strawberries, the varieties will not always specify which category the strawberries will fall under. Ask the garden center associate to aid you in the category identification.

    Woman holding a heart-shaped strawberry attached to a vine

    June-Bearing Strawberries

    June-bearing strawberries produce a large, concentrated crop once a year during late spring or early summer (usually in June). They send out a lot of runners that can quickly become a tangle of vines.

    Because of this, June-bearing strawberries are better suited for a garden bed instead of a container.

    Everbearing Strawberries

    Everbearing strawberries’ fruiting season stretches from early spring until fall. They send out fewer runners and will not produce as much fruit as the June-bearing types.

    Although it will produce fewer berries, it’s enough for snacking and tastes better than any store-bought berries. This category does well in containers.

    Day-Neutral Strawberries

    Day-neutral is a newer variety of everbearing strawberries. They produce more consistently throughout the growing season. Day-neutral strawberries prefer cooler temperatures and will not bear fruit in hot weather. If you live in an area with hot summers, skip this category.

    home grown strawberries in containers freshly picked in a bowlTools Needed for Growing Strawberries

    When you grow strawberries in containers, you’ll have relatively few tools that you need. Plus, you already may have many of these at home! You’ll need to have:

    Type of Pots That Are Best For Growing Strawberries

    When selecting a container for strawberries, pick a pot that will be large enough: at least 8-12 inches wide.

    You may have noticed that strawberry pots look different from your standard plant pots. This is because strawberries have a spreading growth habit and shallow roots.

    For this reason, a specific strawberry pot is often the best place to grow your berry vines. A wide, shallow container is another good choice. Most importantly, the container must have good drainage.

    Lastly, select a pot that is light-colored; this will help keep the plant’s roots cool in the summer.

    close up of strawberries growing out of a pot

    Growing Strawberries in Containers

    Do strawberries do well in pots? Yes, and it may even be possible to grow strawberries indoors. However, you should be very careful and follow these tips to help them thrive.

    #1 Use the Correct Soil

    Strawberries prefer a loose, loamy soil with a pH between 5.3 and 6.5 (acidic). If you are unsure of what your potting soil’s pH is, it’s pretty easy to do a soil pH test at home. All you need is water, vinegar, and baking soda.

    #2 Give the Plants Plenty of Sunshine

    Next, you need to pick a spot that gives the plant lots of sunlight. Select an area that receives 6-8 hours of sun per day.

    #3 When to Plant Strawberries

    You can plant strawberries in the early spring or in the fall (if you live in a warm area). Strawberries are sensitive to the cold weather, so avoid frost if you can.

    Remember, day-neutral strawberries prefer the cold (just not too cold), and will not produce in a hot climate.

    #4 Spread Them Apart

    Your strawberry plants need to be spaced at least 2 ft apart, so only plant 1 or 2 plants per container. Remember, these plants like to spread out as they grow, so give them plenty of room.

    #5 Plant the Seeds in the Container

    Fill the container with a potting mix and make a small mound in the middle. Spread the roots out over the mound. Cover the roots and up to the crown with additional mix and water well.

    How to Care for Strawberries in Containers 

    woman holding three strawberries on the vine - one ripe and red, the other green

    Caring for strawberries in containers is different than caring for them when they are planted outside.

    #1 Water the Strawberries Frequently

    First of all, containers require frequent waterings, but only water when the soil is dry to the touch. You may have to water daily during hot weather. This is because containers dry out faster than soil in the ground.

    The challenge with a strawberry jar is that the shape of it can make getting the water properly saturated to the center of the pot a bit difficult. Without proper watering, your berries will have shallow roots that do not lend themselves to thriving plants.

    One fun trick I use is to employ a DIY watering tube that will help get direct the water to the middle of the pot where it’s needed to grow those juicy berries. I put together a post on Angie’s List showing how to make an easy DIY watering tube perfect for strawberries in containers.

    starwberry pot with diy irrigation system

    Additionally, make sure to feed your strawberries every 3-4 weeks with a liquid fertilizer.

    #2 Overwinter the Strawberries

    You can overwinter strawberries. They will produce better the following year if they are allowed to go dormant during the winter.

    If you live in an area that gets extremely cold, move your strawberry containers into an unheated garage or basement in the winter. Water the container only when the soil becomes dry. In milder winter climates, mulch up around the container and leave it until spring.

    You can read a bit about how to overwinter succulents in this post. It’s a similar concept.

    Do you have to replace strawberry plants?

    Strawberries are short-lived perennials. Even with the most dedicated care, you will have to replace the plants about every 3 years.

    No worries, though. Enjoy them for a season, then reevaluate. If you are able to get them to grow again for an additional summer, it will be well worth the effort.

    I’m a big fan of strawberries, as you may be able to tell from the list below! Here are posts for everything you need to know about these sweet berries from how to grow them to how to eat them!

     

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    Stephanie Rose

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  • A strawberry delivery driver arrested by Border Patrol tries to make his way home

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    The lights never dimmed and Angel Minguela Palacios couldn’t sleep. He pulled what felt like a large sheet of aluminum foil over his head, but couldn’t adjust to lying on a concrete floor and using his tennis shoes as a pillow.

    He could smell unwashed bodies in the cramped room he shared with 40 detainees. He listened as men, many of them arrested at car washes or outside Home Depots, cried in the night for their loved ones.

    Minguela, 48, lay in the chilly downtown Los Angeles ICE facility known as B 18 and thought about his partner of eight years and their three children. In his 10 years in the United States, he had built a secure life he had only dreamed of in Mexico, ensconced in their humble one-bedroom rented home, framed photos of the family at Christmas, his “#1 Dad” figurine. Now it was all falling apart.

    The morning of Aug. 14, Minguela had been on his last delivery of the day, dropping off strawberries to a tearoom in Little Tokyo. He didn’t know that Gov. Gavin Newsom was holding a news conference there to inveigh against President Trump’s efforts to maintain control of the U.S. House of Representatives through redistricting in Texas. U.S. Border Patrol agents were massing nearby, creating a show of force outside the event.

    As they moved in, one agent narrowed in on Minguela’s delivery van. Soon, he was in handcuffs, arrested for overstaying a tourist visa. As his lawyer put it, Minguela became “political, collateral damage.”

    Over the six days he spent in B 18, a temporary immigration processing center, Minguela watched as several detainees chose to self-deport rather than remain in detention.

    A building marking is painted on a wall at an Immigration and Customs Enforcement facility known as “B 18.”

    (Carlin Stiehl / Los Angeles Times)

    No aguanto aqui,” the men would say. “I can’t take it here.”

    The harsh conditions, Minguela said, felt intentional. He knew he needed to stay for his family. But he wondered if he’d make it.

    ::

    Minguela fled Mexico in 2015, driven in part by violence he faced there.

    In his time servicing ATMs in Ciudad Juárez, he said he was kidnapped twice and at one point stabbed by people intent on stealing the cash. After his employers cut staff, he lost his job, helping drive his decision to leave.

    Minguela came to Texas on a tourist visa and left the same day to L.A. drawn by the job opportunities and its many Spanish speakers. He had little money, rented a room as he searched for employment and soon found a job at the downtown produce market.

    He met the woman he calls his esposa, who asked not to be named for fear of retaliation, at the second job he worked in the Piñata District. They are not married but Minguela helped raise her two children and later their son, who is autistic. The children — 15, 12 and 6 — all call him Dad.

    With Minguela there, his esposa said she never felt alone. He helped with the laundry and cleaning. He played Roblox with his middle son and helped his 15-year-old daughter with her homework, especially math.

    “He would always make sure that we would stay on track,” his daughter said. “He would always want the best for us.”

    Photos captured the life they had built in L.A. The family in San Pedro for a boat ride. Celebrating Father’s Day and birthdays with cake and balloons. At a Day of the Dead celebration on Olvera Street downtown.

    Angel Minguela Palacios with his partner of eight years and their 6-year-old son.

    Angel Minguela Palacios with his partner of eight years and their 6-year-old son.

    (Carlin Stiehl/Los Angeles Times)

    When immigration raids began in June, their lives suddenly narrowed. Minguela rarely went out, leaving the house only for work and errands. His daughter would warn him if she heard rumors of immigration officers near her high school, so he wouldn’t risk picking her up.

    Minguela planned ahead, made copies of his keys and left money for his family in case he was grabbed by immigration agents. But he never expected it would happen to him.

    On Aug. 14, his alarm went off at 1:15 a.m., as it did almost every day. He drank the coffee his wife had brought him as he headed to the produce market, where he’d worked for the same company for eight years.

    Minguela helped take orders of strawberries, raspberries and blueberries, before heading out to make deliveries around 8 a.m. He had around half a dozen places to hit before he would call it a day.

    His partner called to warn him that she’d seen on social media that ICE officers were near one of his delivery spots. He had just been there and luckily missed them, he said.

    He was relieved that the Little Tokyo tearoom was his last stop. It didn’t open until 11 a.m. He arrived 10 minutes after. He found a parking spot out front and began unloading the boxes of strawberries and one box of apples.

    Minguela was adjusting wooden pallets in the van when he heard a knock. He turned to see a Border Patrol agent, who began asking him about his legal status. Rather than answer, Minguela said he pulled a red “know your rights” card out of his wallet and handed it to the agent.

    Image of a federal agent looking at identification outside of the Japanese American National Museum on Aug. 14.

    Angel Minguela Palacios took this image of a federal agent looking at his identification outside of the Japanese American National Museum on Aug. 14.

    (Angel Rodrigo Minguela Palacios)

    The agent told him it was “of no use” and handed it back. As he held his wallet, Minguela said the agent demanded his license. After running his information, Minguela said, the agent placed him in handcuffs.

    ::

    Inside B 18, the lights never turned off. No matter the hour, officers would call detainees out of the room for interviews, making it difficult to get uninterrupted sleep, Minguela recounted. The temperature was so cold, family members dropped off sweaters and jackets for loved ones.

    The detainees were given thin, shiny emergency blankets to sleep with. He described them as “aluminum sheets.” As the days passed, he said, even those ran out for new detainees. The bathrooms were open-air, providing no privacy. Detainees went days without showering.

    The conditions, he said, felt intentional. A form of “pressure to get people to sign to leave.”

    Department of Homeland Security officials have previously told The Times that “any claim that there are subprime conditions at ICE detention centers are false.”

    When Minguela closed his eyes, he saw the faces of his family. He wondered how his esposa would keep them afloat all alone. He wanted to believe this was just a nightmare from which he would soon awaken.

    He replayed the morning events over and over in his head. What if he had gotten to Little Tokyo five minutes earlier? Five minutes later?

    “Those days were the hardest,” Minguela said. “My first day there on the floor, I cried. It doesn’t matter that you’re men, it doesn’t matter your age. There, men cried.”

    The men talked among themselves, most worrying about their wives and children. They shared where they’d been taken from. Minguela estimated that around 80% of people he was held with had been detained at car washes and Home Depot. Others had been arrested while leaving court hearings.

    Minguela said he’d only been asked once, on his second day, if he wanted to self-deport. He said no. But he watched as several others gave up and signed to leave. Minguela hoped he’d be sent to Adelanto, a nearby detention center. He’d heard it might be harder to get bond in Texas or Arizona.

    On the sixth day, around 4 a.m., Minguela and more than 20 others had been pulled out of the room and shackled. He only learned he was going to Arizona after overhearing a conversation between two guards.

    It felt, Minguela said, “like the world came crashing down on me.”

    The 25 detainees were loaded onto a white bus and spent around 10 hours on the road, before arriving at a detention center near Casa Grande. When Minguela saw it for the first time, in the desert where the temperature was hitting 110 degrees, he felt afraid. It looked like a prison.

    Ay caray, adonde nos trajeron,” he thought. Wow, where did they bring us?

    ::

    There were around 50 people in Minguela’s wing. His cell mate, an African immigrant, had been fighting his asylum case for five months, hoping to get to his family in Seattle.

    For the first time since his youth, Minguela had time to read books, including Gabriel Garcia Marquez’s “No One Writes to the Colonel.” He read the Bible, taking comfort in Psalm 91, a prayer of trust and protection. He took online courses on CPR, computer skills and how to process his emotions.

    But all the distractions, he said, didn’t change the fact that detainees were imprisoned.

    Lo que mata es el encierro,” Minguela said. “What kills you is the confinement.”

    Angel Rodrigo Minguela Palacios' son walks through Union Station after being received by his family

    Angel Minguela Palacios spent more than a month in immigration detention.

    (Carlin Stiehl / Los Angeles Times)

    Almost everyone there, Minguela said, had arrived with the intention of fighting their case. There were detainees who had been there for a year fighting to get asylum, others for eight months. Some had been arrested despite having work permits. Others had been scammed out of thousands of dollars by immigration lawyers who never showed up for their court hearings. Many decided to self-deport.

    If he wasn’t granted bond, Minguela told his partner he feared he might do that in a moment of desperation.

    Minguela lay in his darkened cell, reflecting on moments when he had arrived home, tired from work and traffic, and scolded his children about minor messes. About times he’d argued with his wife and given her the silent treatment. He made promises to God to be an even better husband and father. He asked that God help his lawyer on his case and to give him a fair judge.

    Minguela had his bond hearing Sept 9. He was aided by the fact that he had entered the country lawfully, providing the judge the ability to either grant or deny him bond.

    Alex Galvez, Minguela’s lawyer, told the judge about his client’s children. He pointed out that Minguela didn’t have a criminal record and was gainfully employed, the primary breadwinner for his family. Galvez submitted 16 letters of recommendation for his client.

    Angel Rodrigo Minguela Palacios greets his son and wife after arriving at Union Station in a Greyhound bus from Phoenix

    Angel Minguela Palacios beams at his 6-year-old son.

    (Carlin Stiehl / Los Angeles Times)

    When the government lawyer referred to Minguela as a flight risk, Galvez said, the judge appeared skeptical, pointing out that he’d been paying tens of thousands of dollars in taxes for the last 10 years.

    The judge granted a $1,500 bond. Minguela’s employers at the produce company paid it. When Minguela was pulled out of his cell on the night of Sept. 17, the other detainees applauded.

    “Bravo,” they shouted. “Echale ganas.” Give it your all.

    ::

    A crowd of people waited to greet Minguela as soon as he stepped off a Greyhound bus at Union Station in downtown L.A. on Thursday night. His partner and their three children all wore black shirts that read “Welcome Home.”

    Minguela’s employer, Martha Franco, her son, Carlos Franco, and her nephew held “Welcome Back” balloons and flowers.

    “He’s coming,” the children cried, when the bus groaned to a halt at 9:35 p.m. When Minguela spotted the waiting crowd, he beamed. His youngest son jumped up and down with anticipation as he stepped off the bus.

    Estas contento,” Minguela asked the boy. “Are you happy?”

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    He held his esposa tight, kissing her on the cheeks, the forehead and the lips.

    Minguela knows his release is just a step in the journey. His lawyer plans to file for cancellation of his removal and hopes to secure him a work permit. Minguela said he wants other immigrants to know that “there’s hope and not to despair.”

    “Have faith,” Minguela said.

    When Minguela arrived home after 10 p.m., he clasped his face in surprise as he was greeted by more than a hundred red, gold and black balloons. Signs strung up around the living room read “God loves you” and “Welcome home we missed you so much.”

    His partner had decorated and bought everything to make ceviche and albondigas to celebrate his return. But she hadn’t had time that day to cook. Instead, she bought him one of his favorites in his adopted home.

    An In-N-Out Double-Double burger and fries.

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    Brittny Mejia

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  • Beat the heat with these no-sweat summer cooking hacks

    Beat the heat with these no-sweat summer cooking hacks

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    Sizzle up your summer without breaking a sweat with these easy cooking hacks. You’ll say goodbye to slaving over a hot stove and hello to more fun in the sun. With an emphasis on delicious flavors and minimal effort, you’ll make this summer your most relaxed and flavorful one yet.

    Start your day right

    Whip up quick and easy yogurt parfaits with seasonal fruits like strawberries, blueberries, and peaches. Layer yogurt with fresh fruits, granola, and a drizzle of honey for a simple yet delicious morning treat.

    Prepare a refreshing fruit smoothie for a cool start to your day. Blend together fruits like berries, bananas and mangoes with some yogurt or almond milk. You can even add in some healthy greens. Try making a strawberry spinach smoothie for a delicious and nutritious breakfast option.

    Overnight oats are another easy no-cook, hassle-free breakfast choice. Simply mix oats with your favorite toppings such as chia seeds, nuts and honey, then let it sit in the fridge overnight. In the morning, you’ll have a ready-to-eat meal that will keep you full and satisfied. Chocolate chip cookie dough overnight oats is perfect for satisfying your morning sweet cravings.

    Effortless lunch and dinner ideas

    Cooking on the grill allows you to effortlessly cook your favorite recipes while infusing them with a delicious smoky flavor. Grilled fish or chicken are just a couple of quick and satisfying grilling options for a refreshing meal.

    You can also create custom wraps or sandwiches by preparing a variety of fillings like grilled chicken, fresh veggies and flavorful sauces. This allows you to assemble the perfect meal tailored to your preferences.

    Cold pasta salads are another light yet fulfilling dinner option. Mix cooked pasta with an array of colorful veggies, proteins like chicken and zesty dressings for a tasty and easy-to-prep meal. A seafood pasta salad can be made by adding in canned crab meat and thawed pre-cooked frozen shrimp.

    Salads to keep you cool

    Salads are a great option for summer dining because they are easy to prepare without turning on the stove. Try incorporating seasonal fruits like strawberries or watermelons into your salads for added freshness. You can also experiment with nuts and seeds to add texture and crunch.

    Top your greens with a blend of watermelon and feta cheese for a refreshing blend of sweet and savory flavors. The juicy watermelon chunks and tangy feta cheese create a delicious combination that is perfect for hot summer days.

    For a cooling side dish, try making an Asian-inspired cucumber salad. This salad is easily made with thin cucumber slices, sesame seeds and a light vinegar-based dressing. It will add a zesty touch to any meal.

    Sip back and relax

    Infuse water with citrus fruits or herbs to add a refreshing twist to your hydration routine. The natural flavors will make staying hydrated in the summer heat more enjoyable.

    You can also create homemade iced teas or lemonades to quench your thirst without the sweat. These beverages are easy to make and can be customized to suit your taste preferences.

    Your favorite drinks can also be frozen into popsicles for a delicious and guilt-free summer snack. These treats are perfect for cooling down on a hot day without feeling like you’re overindulging.

    Takeaways

    These no-sweat summer cooking hacks let you breeze through meal prep and enjoy delicious dishes without the heat hassle. Start your day with refreshing breakfast options, whip up quick and easy lunches and dinners, savor cooling salads and sip on relaxing beverages. These tips will keep you cool, well-fed and satisfied all summer long.

    Take charge of your summer cooking with these simple yet effective strategies. You’ll enjoy the ease and convenience they offer, allowing you to spend less time in the kitchen and more time soaking up the sun. By implementing these hacks, you’ll make the most of the season.

    Lisa MarcAurele is a blogger and cookbook author based in Connecticut. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people.

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    By Lisa MarcAurele | Food Drink Life

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  • Strawberry Jello Cake – Oh Sweet Basil

    Strawberry Jello Cake – Oh Sweet Basil

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    This delicious strawberry Jello cake is the perfect summer dessert! Made with a white cake mix and strawberry Jello, this dessert is sure to be a hit at your next gathering. It is quick and easy and a moist cake with a hint of strawberries and cream!

    Years ago our friend Sarah gave us her family recipe for Lemon Jello Cake (I know you’re supposed to write, Jell-O, but no one actually follows that rule, right??) and it’s been one of the most popular recipes on our site year after year. We’ve experimented with Pineapple Crush Jello cake, orange Jello cake, strawberry lemonade jello cake, even a festive 4th of July Jello cake and now a strawberries and cream jello cake!

    It’s important to use a white cake mix and strawberry jello for this recipe as it will tone down the strawberry flavor and allow you to taste that “strawberries n creme” thing.

    What Does Adding Jello to Cake Do?

    There are several reasons to add Jello to a cake. Jello enhances the flavor and color of a cake. It also helps the cake be more moist and dense in texture. I highly recommend it!

    Ingredients for Strawberry Jello Cake

    I hope you’re sitting down because you aren’t going to believe that you only need 7 ingredients to make this jello cake recipe! Keep in mind that when you make the glaze, you have a few different options. I’ll explain that more below. Here is what you will need:

    CAKE

    • White Cake Mix: A vanilla cake mix is our preferred flavor, but yellow works fine too. The color will just be a little more orange with a yellow cake mix. We use Duncan Hines brand.
      • NOTE: You will use just the box cake mix powder when making the batter for this cake. You will not follow the directions for making the cake on the box.
    • Eggs: Gives the cake structure and richness.
    • Water: Adds needed moisture to create a perfectly moist cake.
    • Oil: Canola oil or vegetable oil both work great and don’t alter the flavor of the cake while still keeping it moist and fabulous.
    • Strawberry Jello: You just need the small box (3 oz) and you will only be using the jello powder. Don’t use the sugar free jello. It doesn’t set up the same.

    ICING

    • Heavy Cream: Helps bind the icing together and adds richness to the flavor and texture. Save some extra cream to whip up and spread on top of the cake after cooling.
    • Powdered Sugar: Acts as the base for the icing and provides all the sweetness.

    The measurements needed for each ingredient can be found in the recipe card at the end of the post.

    A floral china plate with a slice of pink strawberries and cream jello cake with a dollop of whipped cream on top, a strawberry behind the cake and a red checkered napkin beside it.

    How to Make Strawberry Jello Cake

    This cake recipe is so easy that my youngest makes it all on his own. Here are the basic steps:

    CAKE

    1. Prep: Preheat the oven to 350 degrees F and spray a 9×13 cake pan with nonstick cooking spray and sprinkle with flour.
    2. Mix: Add all of the ingredients to the bowl of a stand mixer and mix to combine.
    3. Bake: Pour the cake batter into the prepared baking dish and bake for 27-30 minutes.
    4. Poke: When the cake is done, poke holes all over with a 2-tined fork while it is still hot. Pour the icing (see instructions below) all over the top.

    ICING

    1. Whisk: Add the cream and powdered sugar together in a small bowl and whisk to combine.

    You will also find these instructions in the recipe card at the end of the post.

    A picture taken from over the top of a slice of pink strawberries and cream jello cake with a dollop of whipped creamA picture taken from over the top of a slice of pink strawberries and cream jello cake with a dollop of whipped cream

    How to Make Jello Cake Glaze

    Jello cakes are a little different than a classic cake, so you’ll need to know how to make jello cake frosting which is really just a simple glaze. Our Strawberries and Cream Jello Cake recipe calls for heavy cream so that it’s a creamier glaze, but milk would work to make a glaze and in fact, water would totally work as well though remember that it will get thin even faster.

    No matter what kind of liquid you use, it will be a matter of watching it to make sure that it ends up runny but not so thin it’s like a simple syrup. You want the glaze to be slow but runny when you hold up your whisk with the glaze on it so that it won’t seep into the cake too quickly.

    After you add the glaze and let the cake cool completely, top with sweetened homemade whipped cream or Cool Whip for that extra strawberries and cream flavor! You could also add some sliced fresh strawberries on top too if you want!

    Pretzel Jello Cake

    We get so many requests for the infamous pretzel jello cake, and we now have posts for those!! We have a strawberry pretzel jello salad and a raspberry pretzel jello salad!

    Frozen Jello Cake

    Oh my goodness, or Frozen Jello Cake!! How could I forget the summer we got requests for a frozen jello cake. I need to do some serious pinterest searching but in the meantime, someone email us a recipe!

    Variations on Strawberry Jello Cake

    You can make strawberry jello poke cake a few different ways. You can use a white, lemon or strawberry cake mix and then the jello flavor depends on what overall flavor you want. For our Strawberry Lemonade Jello Cake we chose lemon jello to really emphasize the lemonade bright flavor. You could totally do a strawberry cake with strawberry jello as well and it’s not too much, I promise. My current favorite though is our Strawberries and Cream Jello Cake which is the recipe below. It’s a perfect balance.

    Storage Tips

    Jello strawberry cake is a great make ahead cake option. You can make the cake a day ahead of time and then store either at room temperature of in the fridge. If you top the cake with whipped cream, don’t add the whipped cream until right before serving.

    This cake will store great at room temp or in the refrigerator in an airtight container. You can also freeze the cake by wrapping it in plastic wrap and then foil.

    A floral china plate with a slice of pink strawberries and cream jello cake with a little cool whip on top and strawberries behind it.A floral china plate with a slice of pink strawberries and cream jello cake with a little cool whip on top and strawberries behind it.

    Indulge in a delicious and refreshing dessert with this easy Strawberry Jello Cake recipe. Perfect for summer gatherings or a sweet treat any time of year!

    More CAKE RECIPES You Have to Try:

    Servings: 20

    Prep Time: 5 minutes

    Cook Time: 30 minutes

    Total Time: 35 minutes

    Description

    What’s a light and spring inspired dessert that’s still quick and easy? Well, our strawberries and cream jello cake sure fits the bill! A moist cake with a hint of strawberries and cream!

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees.

    • Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.

    • In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.

      1 Cake Mix, 4 Eggs, 1 1/3 Cup Water, 2/3 Cup Oil, 1 Package Strawberry Jello

    • Pour into greased and floured 9×13 pan.

    • Bake at 350* for 27-30 minutes.

    • When cake is done, prick with 2 tined fork while still hot.

    • Immediately pour cream icing over top.

    For the Icing

    • In a small bowl, mix the heavy cream and powdered sugar until smooth, but runny.

      4 Tablespoons Heavy Cream, 1 1/2 Cup Powdered Sugar

    May be frozen for up to 3 months, when wrapped well in plastic wrap and foil.  Add whipped cream just before serving.

    Serving: 1gCalories: 140kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 2gCholesterol: 37mgSodium: 35mgPotassium: 14mgSugar: 12gVitamin A: 92IUCalcium: 7mgIron: 1mg

    Author: Sweet Basil

    Course: America’s Best 4th of July Desserts, Recipes and Sides, Easy Cake Recipes For Beginners

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    A china plate with a large slice of bright pink strawberries and cream jello cake with a dollop of whipped cream on top with a red and white checkered napkin underneath.A china plate with a large slice of bright pink strawberries and cream jello cake with a dollop of whipped cream on top with a red and white checkered napkin underneath.

    This Lemon Jello Cake is perfect for anytime of the year. The fresh tastes of summer or to brighten the winter holiday meals.

    This Lemon Jello Cake is perfect for anytime of the year the fresh tastes of summer or to brighten the winter holiday meals. ohsweetbasil.comThis Lemon Jello Cake is perfect for anytime of the year the fresh tastes of summer or to brighten the winter holiday meals. ohsweetbasil.com

    Still looking for a delicious fruit packed cake? Try this banana pudding poke cake!

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    Sweet Basil

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  • Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

    Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

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    This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

    I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

    Recommended Equipment

    Before You Begin…

    Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

    Ingredients for Strawberry Rhubarb Crisp

    For the Filling

    • Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
    • Strawberries: You will want to wash and hull the strawberries before cutting them up.
    • Sugar: Helps sweeten the filling.
    • Brown Sugar: Adds richness and sweetness to the filling.
    • Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
    • Lemon Zest: Adds an extra pop of flavor and brightness
    • Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.

    For the Topping

    • Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
    • Brown Sugar: Adds sweetness to the topping
    • Flour: Adds structure to the topping
    • Cinnamon: Adds warmth and flavor
    • Salt: Enhances all the flavors of the topping
    • Unsalted Butter: Adds flavor and binds all the ingredients together

    The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

    a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.

    What are Substitutes for Ultra Gel?

    I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

    Can I Use Frozen Fruit?

    Yes, thaw both the rhubarb and strawberries completely and drain off any excess juices.

    a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.

    How to Use Rhubarb in a Dessert

    I don’t like the bitterness or crunch of undercooked rhubarb. Pouring the boiling water over the top will tackle that.

    Why is My Rhubarb Crisp Watery?

    Both strawberries and rhubarb contain a lot of water and as they cook, they release their juices. Now, this isn’t a bad thing because those juices taste delicious, but you want to make sure you have your thickening agent (ultra gel, cornstarch or flour) mixed into the filling well.

    a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.

    Want More Topping?

    If you’re like us and you loooove the topping, do 1 1/2 cups oats, 1 1/2 cups brown sugar, 3/4 cup butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. It’s my favorite part of the whole dish. That’s the same amount you should use for a 9×13″ as well, you’ll just want to 1.5 times the filling for a 9×13.

    How to Eat Rhubarb Crisp

    As with any fruit crisp dessert, I highly recommend eating it warm with a scoop or two of vanilla ice cream! Heaven!

    Topping rhubarb crisp with a dollop of whipped cream is also divine! And for some reason, it feels like if you don’t top it with anything, it changes from a dessert to a suitable breakfast food! What think ye?

    a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.

    Making Ahead, Freezing and Storing

    The topping can be made a day ahead as well as frozen in a ziploc for 3-4 months. The entire dish can be frozen pre baking and post baking. Wrap in plastic wrap and foil and freeze. Bake for 50-60 minutes after removing the plastic wrap and replacing the foil straight from frozen.

    Store strawberry rhubarb crisp in the refrigerator and make sure it is covered. It will keep for 4-5 days.

    a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.

    Skip the strawberry rhubarb pie and try this strawberry rhubarb crisp instead! On second thought, don’t skip the pie…have BOTH! You will know summer has arrived when your devouring a serving of this warm comforting dessert!

    Fruit Crisps for Every Season

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Prevent your screen from going dark

    • Place the rhubarb in a bowl. Boil about 3 cups of water over the stove on medium high heat. Pour over the rhubarb, let stand 2 minutes and then drain and pat dry.

      4 Cups Rhubarb

    • Prepare the topping. Mix the dry ingredients together and then chop the butter into bite sized pieces. Mix the butter into the dry ingredients until it begins to stick together in clumps. Set aside.

      1 Cup Old Fashioned Rolled Oats, 1 Cup Brown Sugar, 3/4 Cup Flour, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt, 1/2 Cup Unsalted Butter

    • In a large bowl, add the rhubarb, strawberries, sugars, cardamom, lemon zest and ultra gel. Fold together and pour into a deep dish pie dish or an 8×8″ baking dish that has been greased. You can even do a 9×13 but you will need to do 1.5 times the fruit filling mixture.

      4 Cups Strawberries, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/4 teaspoon Cardamom, 3 Tablespoons Sure Gel Ultra Gel

    • Top with the crisp topping and bake at 350 for 30 minutes.

    Serving: 1cupCalories: 433kcalCarbohydrates: 77gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 395mgFiber: 4gSugar: 57gVitamin A: 426IUVitamin C: 47mgCalcium: 112mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes

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  • Easy Strawberry Shortcake Cake (Egg-Free)

    Easy Strawberry Shortcake Cake (Egg-Free)

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    This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tastes like a slice of summer! It’s a showstopper at any celebration and a delightful way to enjoy the season’s best berries.

    Fresh and Fabulous: Eggless Strawberry Shortcake Cake Recipe!

    If you love strawberries, this Eggless Strawberry Shortcake Cake is a fantastic way to make the most of them. It’s a celebration of fresh, juicy strawberries at their peak, bringing out their best in every bite.

    Not only does this cake taste amazing, but it also looks stunning. The layers of golden cake, bright red strawberries, and fluffy white whipped cream frosting create a beautiful dessert that’s sure to impress.

    eggless strawberry shortcake cake decorated with Easy Whipped Cream Frosting and fresh strawberries.

    What To Love About This Recipe

    Easy and Eggless: Don’t worry if you don’t have eggs on hand or if you’re catering to someone with an egg allergy. This cake is eggless and still turns out beautifully moist and flavorful. Plus, it’s straightforward and simple to make, even for novice bakers!

    Delightfully Delicious: This cake is incredibly moist, tender, and packed with the classic flavors of strawberry shortcake. Every bite is a delightful mix of sweet strawberries, fluffy whipped cream, and rich vanilla cake.

    Fresh and Light: It’s the ideal dessert for spring and summer. The fresh strawberries add a burst of natural sweetness, and the light whipped cream makes it wonderfully refreshing—no heavy, overly sweet frostings here!

    Fun Twist of a Classic: This recipe takes the beloved flavors of traditional strawberry shortcake and transforms them into a delightful layer cake.

    Perfect for Any Celebration: Whether it’s a birthday, a picnic, or just a casual family get-together, this cake is a showstopper. Its elegant layers and fresh, vibrant appearance make it perfect for any special occasion.

    Potential Cons of the Recipe

    Shorter Shelf Life: Because this cake uses fresh strawberries and whipped cream, it needs to be consumed relatively quickly. If not eaten within a day or two, the whipped cream can lose its texture, and the strawberries may start to release their juices, making the cake soggy.

    Requires Fresh Ingredients: This recipe shines best with fresh, high-quality strawberries. If strawberries are out of season or unavailable, the cake might not have the same vibrant flavor and juiciness.

    Whipped Cream Stability: Whipped cream can be a bit tricky to work with, especially in warm weather. It can melt or become too soft if not properly stabilized or kept cool. I recommend using my Easy Whipped Cream Frosting (With Secret Ingredient), which is stabilized with a secret ingredient.

    Potential for Soggy Layers: If the strawberry filling is too juicy or the cake is assembled too far in advance, the cake layers might absorb too much moisture and become soggy.

    Tips to Mitigate These Cons

    • Consume Quickly: Plan to serve and enjoy the cake within a day or two of making it.
    • Use Fresh Ingredients: Opt for the freshest strawberries available for the best results.
    • Assemble Close to Serving Time: Assemble the cake shortly before serving to prevent the layers from getting too soggy.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For the Eggless Vanilla Cake:

    • All-Purpose Flour: Forms the base of the cake, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking Powder and Baking Soda: These leavening agents help the cake rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Enhances the flavors in the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Adds moisture and works with vinegar as an egg substitute.
    • Vinegar: Reacts with baking soda to help the cake rise and stay tender. You can use apple cider vinegar or white vinegar.
    • Butter: Adds richness and a wonderful buttery flavor. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
    • Granulated Sugar: Sweetens the cake. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
    • Plain Regular Yogurt: Adds moisture and helps with the cake’s texture. You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
    • Pure Vanilla Extract: Provides a lovely vanilla flavor.

    For the Strawberry Filling:

    • Fresh Strawberries: The star of the filling, providing natural sweetness and a burst of flavor.
    • Granulated Sugar: Enhances the sweetness of the strawberries and helps to create a syrupy consistency.

    To Assemble and Decorate:

    • Whipped Cream Frosting: Light, fluffy, and perfect for layering and decorating. You’ll need heavy whipping cream, confectioners’ sugar, milk powder, and vanilla. Use my Easy Whipped Cream Frosting (With Secret Ingredient) recipe, which includes milk powder substitutions.
    • Fresh Strawberries (Optional): For garnish, adding a fresh and vibrant touch.

    Process Overview: How To Make Strawberry Shortcake Cake Without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make the Strawberry Filling

    Toss the chopped strawberries and sugar together in a bowl and let sit for 1 hour, stirring occasionally. Drain the berries in a fine-mesh strainer set over a bowl and reserve the juice.

    Strawberry rolls filling in a bowl.

    Step 2 – Make the Eggless Vanilla Cake

    Mix the dry ingredients. Then, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled. Beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.

    eggless vanilla cake batter in a stand mixer

    Step 3 – Bake

    Evenly divide the batter among the prepared pans. Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper and decorating.

    three cake pans with eggless vanilla cake batter inside

    Step 4 – Make the Frosting

    Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.

    Easy Whipped Cream Frosting in a stand mixer bowl.

    Step 5 – Assemble and Decorate

    • Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
    • Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
    • Mix the drained strawberries with 2 cups of the whipped cream frosting.
    • Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
    • Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.

    Oriana’s Tip: Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!

    eggless strawberry shortcake cake frosted with Easy Whipped Cream Frosting.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
    • Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.

    sliced Eggless Strawberry Shortcake Cake on a cake stand.

    Variations & Additions

    • Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
    • Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
    • Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.

    Storing and Freezing Instructions

    Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.

    Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste.

    Frequently Asked Questions

    Can I use frozen strawberries?

    Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries tend to release too much moisture, which can make the cake soggy.

    Can I make this cake ahead of time?

    Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the cake with strawberries and whipped cream on the day you plan to serve it.

    Can I use a different frosting?

    Absolutely! While whipped cream is traditional with strawberry shortcake, you can use a different frosting for your cake to suit your taste or dietary preferences. Strawberry Frosting or Cream Cheese Frosting are great options, too.

    a cake server picking a slice of a Eggless Strawberry Shortcake Cake on a cake stand.

    More Egg-Free Cake Recipes You’ll Love!

    Recipe Card 📖

    a cake server picking a slice of a Eggless Strawberry Shortcake Cake on a cake stand over a white surface.

    Easy Strawberry Shortcake Cake (Egg-Free)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Strawberry Shortcake Cake is easy to make, looks gorgeous, and tasteslike a slice of summer! It’s a showstopper at any celebration and a delightfulway to enjoy the season’s best berries.

    Prep Time 30 minutes

    Cook Time 28 minutes

    Total Time 58 minutes

    Servings 12 servings

    Ingredients 

    For the Eggless Vanilla Cake:

    For the Strawberry Filling:

    Instructions 

    Make the Strawberry Filling:

    Make the Eggless Vanilla Cake:

    • Preheat the oven to 350ºF (180ºC). Line three 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

    • Sift the flour, baking powder, baking soda, and salt together into a large bowl.

    • In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

    • Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.

    • Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.

    • Evenly divide the batter among the prepared pans.

    • Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.

    Make the Frosting:

    • Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes. Add the vanilla extract and stir to combine.

    Assemble and Decorate:

    • Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.

    • Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.

    • Mix the drained strawberries with 2 cups of the whipped cream frosting.

    • Place the first cake layer on the platter. Brush the cake with 2 – 3 tablespoons of the reserved strawberry juice. Spread 1 cup of whipped cream frosting evenly over the top. Top with half of the strawberry filling. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer, then spread the remaining whipped cream frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.

    • Garnish with fresh strawberries, if desired. Remove the parchment paper strips and serve.

      Storage: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days. Make Ahead: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Make the whipped cream and strawberries the day of serving for the best taste. Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Cream the butter and sugar long enough. Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily, it is too soft.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake(s) as soon as the batter is ready.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • Fresh Strawberries. Use the freshest strawberries you can find for the best flavor.
    • Strain the juice from the strawberries before adding them to the cake. Otherwise, your cake will be soggy!
      Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. For the whipped cream frosting, you can use plant-based whipped topping.
      Variations & Additions:
    • Lemon Zest: Add some lemon zest to the cake batter for a citrusy twist.
    • Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a mixed-berry shortcake cake.
    • Two-Layer Cake: To make a two-layer cake, you can keep the same amount of cake batter and divide it between two pans instead of three. This will result in slightly thicker layers. With thicker cake layers, you might need to adjust the baking time. Start checking for doneness a bit later than the original recipe suggests. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
        Read the post for more tips, tricks, variations, step-by-step photos, faqs, and more.    Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.
    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Keyword cake recipe shortcake strawberry

    [ad_2] Oriana Romero
    Source link

  • Pickled Strawberries – Simply Scratch

    Pickled Strawberries – Simply Scratch

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    Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches, appetizers, desserts or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic vinegar, sugar and sea salt! This recipe yields a large 32 ounces jar and should last about a month.

    Pickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preserving

    If you haven’t had the pleasure of tasting pickled strawberries, prepare your mind to be blown.

    Pickled strawberries are sweet and tart and delicious. But besides delicious to snack on straight out of the jar, they’re also a great addition to salads, thinly sliced on sandwiches or spooned on top of a goat cheese slathered crostini’s.

    The first time I ever tasted these jeweled beauties was on a salad and it was love after first bite. It was back in January, and  I couldn’t believe my tastebuds! The strawberries were sweet and salty, yet acidic and still juicy and very much strawberry. I knew right away I would be recreating them in my own to not only top allthethings but also to preserve a little bit of summer for the fall and winter months.

    Pickled Strawberries ingredientsPickled Strawberries ingredients

    To Make These Pickled Strawberries You Will Need:

    • strawberries
    • granulated sugar
    • sea salt
    • white balsamic vinegar
    • water.

    sugar and salt in a saucepan.sugar and salt in a saucepan.

    First, in a heavy bottom saucepan, add 1 tablespoon sugar and 1 tablespoon sea salt.

    add vinegaradd vinegar

    Next, pour in the white balsamic vinegar with the water.

    Pickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preservingPickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preserving

    Heat on low-heat, stirring occasionally until both the sugar and salt have dissolved.

    stir until dissolvedstir until dissolved

    No need to bring to a boil. This should take about 8 to 10 minutes.

    StrawberriesStrawberries

    Meanwhile prepare the strawberries by rinsing them under cool water. Then, using a paring knife, remove the leafy top and cutting the large ones in half.

    add halved strawberries to a jar.add halved strawberries to a jar.

    Fill a 32 ounce jar with all the strawberries. You’ll want to fit all of them, but if you can’t right away that’s okay. I’ll explain how you can add them later on – more on that in a little.

    pour the warm pickling liquids over the strawberriespour the warm pickling liquids over the strawberries

    Once the sugar and salt have dissolved, pour the warm pickling liquids over the strawberries. Next, allow the strawberries to cool completely before securing the lid and storing. As they cool, you’ll notice the strawberries will shrink, thus giving you more room to add the few strawberries that might not have fit in the jar the first time.

    Pickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preservingPickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preserving

    Lastly, give the strawberries 24 hours to pickle before using. You can enjoy these delicious pickled strawberries for up to 1 month.

    For more pickling recipes Click Here!

    Pickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preservingPickled Strawberries l SimplyScratch.com #homemade #pickled #strawberries #easy #fromscratch #preserving

    Enjoy! And if you give this Pickled Strawberries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Blackened Salmon Salad with Strawberry Peppercorn Vinaigrette l SimplyScratch.com #blackened #salmon #saladBlackened Salmon Salad with Strawberry Peppercorn Vinaigrette l SimplyScratch.com #blackened #salmon #salad

    Yield: 32 servings

    Pickled Strawberries

    Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic, sugar and sea salt! This recipe yields one (32 ounce) jar.

    • 2 pounds strawberries, washed and patted dry
    • 1 tablespoon sugar
    • 1 tablespoons sea salt
    • cups white balsamic vinegar
    • 1/2 cup water
    • In a heavy bottom skillet, add the sugar, salt, vinegar and water. Heat on low to medium-low, stirring until the sugar and salt dissolve.

    • Meanwhile, remove and discard the leafy green parts of each strawberry. Quarter large strawberries, halve medium and leave small strawberries whole.

    • Fill a 32 ounce jar with the strawberries.

    • Pour the pickling liquid over top and allow to cool down to room temperature before sealing and refrigerating.

    • Allow the strawberries to pickle for 24 hours before enjoying.

    As they cool, you’ll notice the strawberries will shrink, thus giving you more room to add the few strawberries that might not have fit in the jar the first time. These pickled strawberries can last up to 1 month. If looking for canning instructions or directions, follow the USDA guidelines.

    Serving: 2eablespoons, Calories: 21kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 221mg, Potassium: 57mg, Fiber: 1g, Sugar: 4g, Vitamin A: 3IU, Vitamin C: 17mg, Calcium: 8mg, Iron: 1mg

    This post may contain affiliate links.

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    Laurie McNamara

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  • Easy Fresh Strawberry Cake (No Eggs – From Scratch)

    Easy Fresh Strawberry Cake (No Eggs – From Scratch)

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    This Easy Fresh Strawberry Cake is moist, light, tender, and infused with the vibrant flavors of real strawberries. Easy to make with simple ingredients, this egg-free strawberry cake is the perfect way to add a touch of sweetness to any celebration.

    A New Family Favorite – Easy Fresh Strawberry Cake!

    This Easy Fresh Strawberry Cake has earned a special place of honor in my household. In fact, my husband has declared it his official birthday cake for years to come—high praise indeed! And let me tell you, after years of baking and trying new recipes, my family is not easily impressed. But this cake knocked their socks off. Everyone loved it, and they’re already asking me to make another one!

    This Easy Fresh Strawberry Cake is moist, light, and tender; each bite practically melts in your mouth. It’s the perfect balance of fluffy and decadent, ensuring that every slice is pure bliss.

    This isn’t your average boxed cake mix affair—it’s made with love and care, using real strawberries for maximum flavor. It may have taken a few attempts to get the flavor and texture just right, but trust me, it was well worth the effort. Once you taste the difference, you’ll never go back to store-bought again.

    This Easy Fresh Strawberry Cake isn’t just delicious – it’s also egg-free, perfect for those with allergies or dietary preferences. But its adaptability doesn’t stop there. You can easily make it dairy-free by swapping milk and butter for non-dairy alternatives. Plus, for those avoiding gluten, use a gluten-free flour blend instead of all-purpose flour. With these simple adjustments, everyone can savor a slice of this delightful cake, regardless of dietary needs. Read more details about other food allergy swaps below.

    Let’s get baking!

    Overhead view of a Easy Fresh Strawberry Cake with strawberry frosting and fresh strawberries.

    What To Love About This Recipe

    • Easy to Make: Say goodbye to complicated baking processes. This recipe is designed with simplicity in mind.
    • Simply Ingredients: There is no need for fancy or hard-to-find items. Grab your everyday kitchen staples and fresh strawberries, and you’re ready.
    • Texture: This cake has a moist, light, and tender crumb that practically melts in your mouth.
    • Taste: With every forkful, experience the pure essence of fresh strawberries. It’s like a burst of summer in every bite!
    • Delightful and Pretty Cake: This cake not only tastes amazing but also looks so cute, with its beautiful pink hue and flecks of real strawberry throughout.
    • Made from Scratch: No shortcuts here! This cake is made with love and real strawberries, ensuring the best flavor in every slice.
    • Perfect to Celebrate Any Occasion: Whether it’s a birthday, anniversary, or just a Tuesday, this cake is the perfect way to add a touch of sweetness to any celebration.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy Fresh Strawberry Cake with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Strawberries: The hero ingredient! Choose ripe, juicy strawberries for the best flavor. While fresh strawberries are preferred for better taste, frozen strawberries can be used in place of fresh. Thaw and drain them before pureeing.
    • All-purpose flour: Measure accurately. A kitchen scale is the best way to measure your ingredients. 
    • Baking powder and baking soda are leavening agents that help the cake rise and achieve a light, fluffy texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Balances the sweetness and enhances the flavor of the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Adds moisture and richness to the cake batter. You can use dairy or non-dairy.
    • Vinegar: It reacts with the baking soda to create a tender crumb. You can use apple cider vinegar or white vinegar.
    • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. You can also use non-dairy or vegan butter (the ones that come in blocks)
    • Oil: Combine for a rich, moist cake with a tender texture. Use a neutral-tasting oil, such as vegetable or canola.
    • Granulated sugar: Sweetens the cake and helps create a light, airy texture. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
    • Pure vanilla extract: For optimal flavor, use pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
    • Strawberry emulsion (optional): The addition of strawberry emulsion is optional but recommended. Depending on the flavor of the strawberries you use, your cake might have more or less strawberry flavor; adding the emulsion will enhance the strawberry flavor. I use and recommend this strawberry emulsion.
    • Pink gel food color (optional): Although using pink gel food color is optional, it is recommended if you want a pink-colored cake. Although the cake batter appears pink before baking, the color fades away after baking. So, to ensure a pink-colored cake, add 2 – 3 drops of pink gel color.
    • For the Strawberry Frosting, you’ll need unsalted butter, confectioners’ sugar, milk, vanilla extract, salt, and some of the strawberry puree you made for the cake batter.

    Process Overview: How To Make Strawberry Cake From Scratch Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make the Strawberry Puree

    Place 1 lb (450 g) of fresh or frozen (thaw) strawberries in a food processor or blender and puree until smooth. Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5 to 10 minutes. Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 3/4 cup or so. The puree must have a consistency similar to that of tomato paste. Remove from heat, pour into a bowl, and set aside to cool.

    Tip: You can make the strawberry puree 2 -3 days in advance and keep it in the fridge until ready to make the cake.

    homemade strawberry puree in a glass bowl with a fresh strawberry in the side.

    Step 2 – Preheat the Oven and Prepare the Pans

    Preheat oven to 350º F (180º C). Line 2 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

    two cake pans greased and lined with parchment paper.

    Step 3 – Mix the Dry Ingredients

    Sift the flour, baking powder, baking soda, and salt into a large bowl. 

    dry ingredients needed to make Strawberry Cakes in cake in a bowl.

    Step 4 – Combine Milk and Vinegar

    Combine milk and vinegar in a small bowl. Set aside.

    Step 5 – Make the Cake Batter

    Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy at medium-high speed for about 3 – 4 minutes. Add the oil and beat on high speed for 3 more minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then, add ½ cup (about 160 g) of the strawberry puree you made earlier, vanilla and strawberry emulsion, and food color (if using); continue beating to combine, about 1 minute.

    Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

    Step 6 – Divide the Batter

    Evenly divide the batter between prepared pans (approximately 2 1/2 cups – 600 g) of batter in each pan.

    unbaked Easy Fresh Strawberry Cakes in cake pans.

    Step 7 – Bake

    Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them. Then, allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

    baked Easy Fresh Strawberry Cakes in cake pans.

    Step 8 – Make the Strawberry Frosting

    Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy. Reduce the mixer speed to low, add 1 cup of confectioners’ sugar, and mix until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Finally, add the rest of the strawberry puree (about 1/4 cup / 60 g) and beat until well incorporated, about 1 minute more.

    closeup of easy homemade strawberry frosting in a stand mixer bowl over a white surface with fresh strawberries in the side and a red kitchen towel.

    Step 9 – Decorate

    Place one cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with the second layer and spread the remaining frosting all over the top and sides.

    a whole Easy Fresh Strawberry Cake on a cake stand.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven at least 15 minutes before starting so it can reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the batter as soon as it is ready.
    • Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cool Completely Before Frosting. To prevent the frosting from melting, ensure the cake layers are completely cool before frosting.
    • Use Fresh Strawberries. For the best flavor, opt for ripe, fresh strawberries. Frozen strawberries can be used in a pinch if they’re not in season.

    Food Allergy Swaps

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Variations & Additions

    • Lemon-Strawberry Cake: Add a hint of lemon zest or lemon extract to give the cake batter a refreshing twist.
    • Chocolate-Covered Strawberry Cake: Drizzle melted chocolate over the frosted cake for a decadent treat.
    • Add More Strawberries: You can add a layer of sliced fresh strawberries between layers for extra strawberry punch.
    aEasy Fresh Strawberry Cake on a cake stand with plates with cake slices and fresh strawberries on the side.

    Make Ahead

    The cake layers can be baked, cooled, tightly covered, and left at room temperature overnight. Similarly, the frosting can be prepared, covered, and refrigerated overnight. Before assembling and frosting, allow the frosting to soften slightly at room temperature for about 10 minutes. Additionally, you can make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, thaw the puree, bring it to room temperature, and incorporate it into the recipe.

    Storing and Freezing Instructions

    Unfrosted cake layers can be stored covered at room temperature for up to 2 days or frozen for up to a month. They should be defrosted at room temperature before frosting and serving.

    The frosted cake can be stored at room temperature for up to 1 day or in the refrigerator for up to 5 days.

    Please note that the cakes will lose part of their fluffiness if refrigerated or frozen, but they will still taste yummy!

    Frequently Asked Questions

    Can I use frozen strawberries instead of fresh ones?

    Yes, frozen strawberries can be used in place of fresh. Thaw and drain them before pureeing for the puree.

    Can I use the batter for cupcakes?

    While you can adapt this strawberry cake recipe into cupcakes, I recommend you try my strawberry cupcake recipe instead!

    Does strawberry cake need to be refrigerated?

    You can keep it covered at room temperature for one day. After the first day, since the cake and frosting are made with fresh strawberries, it’s best to store it in the refrigerator. Fresh strawberries have a high water content and can spoil more quickly at room temperature. Refrigerating the cake will help maintain its freshness and prevent the strawberries from spoiling.

    a bitten slice of Easy Fresh Strawberry Cake showing its fluffy inside texture on a plate.

    More Strawberry Dessert Recipes You’ll Love!

    Recipe Card 📖

    a slice of Easy Fresh Strawberry Cake made from scratch on a white plate.

    Easy Fresh Strawberry Cake (from scratch – no eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Fresh Strawberry Cake is moist, light, tender, and infused with the vibrant flavors of real strawberries. Easy to make with simple ingredients, this egg-free strawberry cake is the perfect way to add a touch of sweetness to any celebration.

    Prep Time 30 minutes

    Cook Time 35 minutes

    Total Time 1 hour 5 minutes

    Servings 10 – 12 slices

    Instructions 

    Make the Strawberry Puree:

    • Place 1 lb (450 g) of fresh or frozen (thaw) strawberries to a food processor or blender and puree until smooth. Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes. Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 3/4 cup or so. The puree must have a consistency similar to that of tomato paste. Remove from heat, pour into a bowl, and set aside to cool. Tip: You can make the strawberry puree 2 -3 days in advance and keep it in the fridge until ready to make the cake.

    Make the Strawberry Cakes:

    • Preheat oven to 350º F (180º C). Line 2 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

    • Sift the flour, baking powder, baking soda, and salt into a large bowl.

    • Combine milk and vinegar in a small bowl. Set aside.

    • Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy on medium-high speed, about 3 – 4 minutes. Add the oil and beat on high speed for 3 more minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then, add ½ cup (about 160 g) of the strawberry puree you made earlier, vanilla and strawberry emulsion, and food color (if using); continue beating to combine, about 1 minute.

    • Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

    • Evenly divide the batter between prepared pan (2 1/2 cups – 600 g) of batter in each pan approximately).

    • Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

    Prepare the Strawberry Frosting:

    • Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.

    • Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

    • Add the remaining strawberry puree (about 1/4 cup / 60 g) and beat until well incorporated, about 1 more minute.

    • Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

    Assemble and Frost:

    • Place one cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with a second layer and spread the remaining frosting all over the top and sides.

      Strawberries: Choose ripe, juicy strawberries for the best flavor. While fresh strawberries are preferred for better taste, frozen strawberries can be used in place of fresh. Thaw and drain the frozen strawberries before pureeing. Strawberry emulsion (optional): The addition of strawberry emulsion is optional but recommended. Depending on the flavor of the strawberries you use, your cake might have more or less strawberry flavor; adding the emulsion will enhance the strawberry flavor. I use and recommend this strawberry emulsion. Pink gel food color (optional): Although using pink gel food color is optional, it is recommended if you want a pink-colored cake. Although the cake batter appears pink before baking, the color fades away after baking. So, to ensure a pink-colored cake, add 2 – 3 drops of pink gel color. Storage: Unfrosted cake layers can be stored covered at room temperature for up to 2 days or frozen for up to a month. They should be defrosted at room temperature before frosting and serving. The frosted cake can be stored at room temperature for up to 1 day or in the refrigerator for up to 5 days. Make Ahead: The cake layers can be baked, cooled, tightly covered, and left at room temperature overnight. Similarly, the frosting can be prepared, covered, and refrigerated overnight. Before assembling and frosting, allow the frosting to sit at room temperature for about 10 minutes to soften slightly. Additionally, you can make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, thaw the puree, bring it to room temperature, and incorporate it into the recipe. Food Allergy Swaps
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
      Variations & Additions
    • Lemon-Strawberry Cake: Add a hint of lemon zest or lemon extract to the cake batter for a refreshing twist.
    • Chocolate-Covered Strawberry Cake: Drizzle melted chocolate over the frosted cake for a decadent treat.
    • Add More Strawberries: You can add a layer of sliced fresh strawberries between layers for extra strawberry punch.
      Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven at least 15 minutes before starting so it can reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the batter as soon as it is ready.
    • Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours
    • Cool Completely Before Frosting. To prevent the frosting from melting, ensure the cake layers are completely cool before frosting.
    • Use Fresh Strawberries. For the best flavor, opt for ripe, fresh strawberries. Frozen strawberries can be used in a pinch if they’re not in season.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Calories: 796kcalCarbohydrates: 108gProtein: 5gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 551mgPotassium: 161mgFiber: 2gSugar: 77gVitamin A: 1053IUVitamin C: 27mgCalcium: 126mgIron: 2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Calories 796

    Keyword cake recipe strawberry

    [ad_2] Oriana Romero
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  • Nutella Stuffed Strawberry Chocolate Cupcakes – Oh Sweet Basil

    Nutella Stuffed Strawberry Chocolate Cupcakes – Oh Sweet Basil

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    If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

    Are you familiar with how cooking happens in our house? It’s not just a mom thing, and it’s certainly not just an adult thing, the whole family is involved. I’ll tell you all about how our family created the tradition of kids cooking, plus a few tips for making it work in your home, but first, let’s chat about these Nutella Stuffed Strawberry Chocolate Cupcakes, very similar to our Milk Chocolate Cupcakes.

    Nutella Stuffed Strawberry Chocolate Cupcakes

    I love the look of chocolate and fluffy, pink anything, yes, even pink pancakes. I’m not really a pink girl, I think I have one or two pink shirts in my closet and that’s probably it. Now don’t panic, I have nothing against pink, I’m just not drawn to it like I am blue or white for example. I should move to Santorini, Greece. That seems like a good choice.

    Ahhh but chocolate and pink, there’s something about that just makes me want to take a big ol’ bite. And these Nutella Stuffed Strawberry Chocolate Cupcakes are the perfect example.

    A moist chocolate cupcake, stuffed with totally lickable Nutella and topped off with strawberry buttercream that is silky like those old school 90’s silk pajamas. Nothing short of a dream.

    a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

    Why Coffee in Chocolate Cake

    You all know us well enough by now to know that we don’t drink alcohol, coffee or tea and while yes, alcohol usually cooks out of things, we don’t keep it in the house so it just doesn’t happen.

    When it comes to chocolate cake I’ve had to embrace that it does in fact make a difference. I bought this, Espresso Powder  used for baking and I merely add a little to any liquid in chocolate baking and it enhances the chocolate flavor without adding any coffee flavor. I honestly still skip it all the time, but really, it does make a difference and you’re probably eating it most of the time you buy a chocolate anything out and about.

    Boiling Water in Chocolate Cake

    Have you noticed how many chocolate recipes include boiling water? Especially a chocolate cake or cupcake. So what’s the deal with boiling water in chocolate cake?

    It seems like it would be something with the hot water making the cake more moist or tender, but it’s actually about the cocoa. When making anything chocolate you should mix cocoa with hot water then let it sit for a few minutes. What you’re actually doing is blooming the chocolate, or in other words, the cocoa dissolves and the flavor particles are released leading to a more powerful chocolate flavor.

    Chocolate brownies are a little different, you’ll want to bloom the chocolate in hot oil. Not like, fry you up some fried chicken oil, just warmed up so that it will activate those particles.

    When is National Chocolate Cupcake Day?

    I was meaning to write this post but I got distracted and wondered if there was a National Chocolate Cupcake Day because there seems to be a national everything you could imagine day and sure enough, October 18th! That’s my little sister’s birthday, so I’m going to have to send her a chocolate cupcake come October. “Hey here’s a cupcake in the mail, happy blasted birthday, xoxo! 😉 ”

    a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frostinga close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

    Why Chocolate Cake is Dry

    It seems to me that chocolate cake has the most issues when it comes to being perfectly moist and tender. If you’ve made cake before you you might notice that while your white cake comes out perfect your chocolate cake ends up dry and crumbly and you KNOW you’ve followed the exact directions.

    Here’s a few reasons your chocolate cake is dry.

    1. You’ve used a hot liquid which cooled and evaporated some of the liquid. You know that boiling coffee or water that you cooled back down to room temperature? While cooling the liquid begins to evaporate and you can end up losing up to 2 ounces purely from evaporation!
    2. You didn’t properly measure your flour. Remember, there’s an actual science to baking and this one tip on measuring flour is LIFE CHANGING.
    3. Too many holes leading to a dry cake. This happens most often because you over-mixed or mixed improperly. Cookies can handle more mixing, cakes and quick breads need to be gently handled.
    4. Over baking is a huge culprit. We tend to worry about a gooey middle and therefore push the cake until it’s been over baked. A cake should be pulling away from the edges, have a bright spring when you tap the middle and when you insert a cake tester or toothpick into the very center it should come out clean.

    What Makes Chocolate Cake Moist

    We now understand what can ruin a chocolate cake, leading to something as dry as stale bread, but what makes chocolate cake moist?

    1. Butter not Margarine: Margarine has extra water in it which will dry out your cake.
    2. Has the butter been brought to room temperature? Butter that is too cold or too warm will absolutely change how the ingredients  combine and bake up.
    3. Try adding part or all oil instead of butter. Water evaporates from butter in the baking process while oil maintains moisture.
    4. Place plastic wrap over a hot liquid as it cools before adding it to the cake. This will keep moisture from evaporating.

    a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frostinga close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

    Which Frosting for Chocolate Cake?

    Chocolate cake is such a classic. It’s a perfect cake to really play around with the frosting as so many go well with chocolate. If you’re like me and love the brightness and fresh taste of berries you’ll love a buttercream flavored with your favorite fruit or jam. That’s why these chocolate cupcakes have a strawberry buttercream on top!

    Strawberry Buttercream

    A strawberry buttercream is one of the best frosting recipes to keep on hand no matter what time of year it is. It’s simple, fresh and has great color to brighten up any day or holiday.

    • How to make strawberry buttercream with jam

    Ahhhh now that’s the question isn’t it. I mean, who has time to bust out their own strawberry preserves just to make frosting? It’s much easier to use jam. But are all strawberry jam buttercream recipes equal?

    When making a fruit buttercream it’s important to look for a high quality seedless jam. The seeds not only get obnoxious in a frosting, but they also can separate the frosting as it mixes.

    Unfortunately the best answer is to buy a few preserves in the store and sample them at home as it all depends on your tastes.

    a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frostinga close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

    How Long Will Chocolate Cake Last?

    Chocolate cake (have you tried ours that is legit the Matilda Chocolate Cake?!) can be stored a few ways to keep it fresh and tasty.

    Store chocolate cake or cupcakes at room temperature for a day or in an airtight container in the fridge for up to 3 days.

    Cupcakes can be wrapped in plastic wrap, placed in freezer bags and stored for up to 3 months in the freezer.

    Oh, but what about frosting and buttercream? Can you freeze frosting? You can store it in an airtight container for up to 4-5 days or in th freezer for up to 3 months. Make sure when you defrost the frosting you do so in the refrigerator versus just sticking it on the counter.

    an array of nutella stuffed chocolate cupcake with strawberry buttercream frostingan array of nutella stuffed chocolate cupcake with strawberry buttercream frosting

    How to Stuff Cupcakes with Nutella or Other Fillings

    I’ve watched so many people use a piping tip to squirt a filling into a sealed cupcake but I’m here to beg you to stop. Forcing a filling into a space that has no hole demands that space be forced into creation. This breaks the cupcake and generally under-fills it.

    The best way to stuff a cupcake with nutella is to use an apple corer or serrated steak knife to cut a core out of the cupcake and fill it using a spoon or piping bag.

    I prefer to keep the cake that has been removed, carefully slice off the top lid of the removed piece of cake and gently place it back on top of the cupcake. This helps to keep the filling moist and and you get more cake. The cake is actually my favorite part?

    Frosting or Cake?

    In fact, I’m curious, if given a cupcake do you savor the cake or the frosting? And how do you eat the cupcake? Take a big ol’ bite or create a cupcake sandwich? Ahhhh or are you a fork person?

    Nutella Stuffed Strawberry Chocolate Cupcakes

    a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frostinga close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

    Cupcake RECIPES

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    Valentine’s Day RECIPES

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    Servings: 17

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Additional Time: 20 minutes

    Total Time: 50 minutes

    Description

    If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

    For the Strawberry Buttercream

    Prevent your screen from going dark

    • Place the chocolate and cocoa powder in a medium glass bowl.

    • In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.

    • Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.

    • Meanwhile, preheat the oven to 350°F.

    • Line 2 standard 12-cup muffin tins with foil or paper liners.

    • In a small bowl, whisk together the flour, sugar, salt, and baking soda.

    • Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.

    • Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.
    • Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.

    • Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.
    • We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.

    For the Strawberry Buttercream

    • In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.

    • Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!
    cupcakes will stay fresh for 2-3 days.
    Substitute for cake flour- 1 cup flour minus 2 tablespoons and then add back 2 tablespoons corn starch and whisk to combine.

    Serving: 1gCalories: 894kcalCarbohydrates: 135gProtein: 6gFat: 41gSaturated Fat: 21gCholesterol: 96mgSodium: 411mgPotassium: 265mgFiber: 5gSugar: 116gVitamin A: 723IUVitamin C: 1mgCalcium: 42mgIron: 2mg

    Author: Sweet Basil

    Course: Over 400 Baby Shower Food Ideas that Taste Amazing

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